SPINACH & SOURDOUGH FATTOUSH SALAD

Step 1

Preheat the oven to 180°C. Chop bread into large cubes. Spread the bread cubes and olives on a lined baking tray, drizzle with oil and toss to combine. Toast in the oven for 7 to 8 minutes, until the bread is toasted and golden. Set aside to cool.

Step 2

To make the dressing mix all the ingredients together in a jar or glass jug and season with salt and black pepper. Set aside.

Step 3

Prepare the cucumber, tomatoes, and red onion. Toss together with LeaderBrand Spinach and herbs in a large bowl. Pour half the dressing over and lightly toss together. Arrange the salad on a serving platter, and top with the toasted bread and olives. Dress with a little more dressing, and garnish with pomegranate arils.

Serve with extra dressing on the side.

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
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• 150g LeaderBrand Baby Spinach
• ½ loaf sourdough or ciabatta
• 1 cup black olives
• 100ml olive oil
• 2 small Lebanese cucumbers, coarsely chopped
• 1 cup cherry tomatoes, coarsely chopped
• 1 small red onion, thinly sliced
• 3 tbsp oregano leaves
• 1 handful basil and mint leaves
• 1 pomegranate arils

Sumac Dressing:

• ¼ cup olive oil
• 3 tbsp lemon juice
• 3 tbsp white wine vinegar
• 1 tbsp sumac
• 1 tsp Dijon mustard
• 1 tbsp finely chopped oregano leaves
• Salt and freshly ground black pepper